Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

Mwanga Robert O. M., Mayanja Sarah, Swanckaert Jolien, Nakitto Mariam, Zum Felde Thomas, Grüneberg Wolfgang, Mudege Netsayi, Moyo Mukani, Banda Linly, Tinyiro Samuel Edgar, Kisakye Sarah, Bamwirire David, Anena Béatrice, Bouniol Alexandre, Magala Damalie Babirye, Yada Bernard, Carey Edward, Andrade Maria, Johanningsmeier Suzanne D., Forsythe Lora, Fliedel Geneviève, Muzhingi Tawanda. 2021. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1385-1398.

https://doi.org/10.1111/ijfs.14792

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Url - autre : https://rtbfoods.cirad.fr/news/food-product-profile-boiled-sweetpotato-ijfst / Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/WWJVSX

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics, were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well‐liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end‐user product profiles, selection criteria and uptake of new varieties.

Mots-clés Agrovoc : patate douce, préférence alimentaire, aliments crus, étuvage, propriété organoleptique, qualité des aliments, amélioration génétique, composition des aliments, produit alimentaire

Mots-clés géographiques Agrovoc : Ouganda

Mots-clés libres : Sweetpotato, Raw roots, Processing, Boiled roots, Preferences, Quality characteristics, Product profile

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
S01 - Nutrition humaine - Considérations générales
F30 - Génétique et amélioration des plantes

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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